"The belly rules the mind."--Spanish Proverb

Beef Stroganoff Recipe

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This recipe for Beef Stroganoff, by , is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anne Cormier


1/4 C. flour
1 Tbsp. salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 lbs. boneless sirloin steak, cut into 1-inch cubes
2 C. sliced fresh mushrooms
1 C. diced onion
2 cloves garlic, chopped
1 Tbsp. Worcestershire sauce
1/4 C. butter
1/4 C. dry red wine
2 C. beef broth
1/4 C. cornstarch
1 C. sour cream
2 Tbsp. fresh chopped parsley
1 16-oz. pkg. egg noodles, cooked according to package directions

Combine flour, salt, pepper and paprika. Lightly coat beef with the seasoned flour. In a preheated large skillet, over medium heat, add butter and sauté beef until until meat is browned on all sides. Add onions, mushrooms and garlic and continue to cook until onions are tender. Add worcestershire sauce, wine and beef broth; cook over medium heat for 10-15 minutes. Add cornstarch and bring to a boil; sauce should thicken. Reduce heat to low, stir in sour cream and parsley; continue to cook 5-10 minutes. Serve over hot cooked egg noodles.




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